Search This Blog

Tale of Two Gazpachos... Red and White

Although cold soups aren't my personal first choice for a dinner option, gazpacho is currently Q's favourite soup and he always orders it whenever he sees it on a menu. And when we were in France last week, one restaurant served it to us as an amuse bouche in the most adorable, tiniest mason jars topped with a few drops of pesto. Very pretty, absolutely deeeelicious and highly inspirational. So this week I decided to give a homemade version a try and nothing could have been easier. No cooking, minimal chopping, a whir of the food processor or blender, and then throw it all in the fridge so the flavours can meld while it chills. Chock full of veggies and summer goodness.
I wasn't sure that everyone (the kiddies) would be thrilled with the tomato version so when I came across a white version, combining bread, almonds and garlic, I figured it would be simple enough to make that one too. Surprisingly, the tomato version was more popular with all of us since the raw garlic in the white one was too overpowering, even though the soup itself was creamy and filling.

In retrospect, these two soups would have been the perfect, colourful, patriotic post for Canada Day last week but unfortunately I missed that opportunity. Oh well, will try to remember for next year.Gazpacho
serves 8

Soak the bread in enough water to soften it. Remove the bread from the water (leave any excess behind) and add to the bowl of a food processor with the almonds and garlic. Puree until the almonds are finely ground.

While the motor is still running, add the oil slowly, then the vinegar. Add a large pinch of salt, taste, and add more salt as necessary.

Add water until soup is desired thickness. Serve cool, with sliced green grapes and sliced almonds.

Comments

that white one look delicious - maybe next time try adding some roasted garlic instead. I have also heard that if you can find black garlic, it's flavour is much more mellow than normal garlic when it's raw.I think I need to make the red one myself next week

I second carole's suggesting for the roasted garlic, I bet it would make it delicious! I'm a fan of gazpacho, but my guy is so not so it's generally something I put together for my own lunches because it is just soo easy!

Post a Comment

Popular Posts

It was a rare night where both of my men were going to be home for dinner so I kindly asked them if they would like to put in any requests. I got a "whatever you want to make" from The Kid and a very emphatic "I don't want any curried anything and nothing stir fried" as Shack stomped out the door.
Well, okay then. Somebody has been working and living off catering for too long I think. It was time for a manly meal of roast meat.

Here in TO, at least on many of the channels the Boy and I watch, there have been a bevy of commercials for A&W's new Grandma Burger, which is a prime rib burger. I was curious about the idea of a burger made with prime rib meat, so curious that I considered hitting up an A&W to try one myself. Then I remembered that I had a prime rib roast in the freezer that I had bought a few months ago on sale and I have a fancy meat grinder attachment for my Kitchen Aid mixer, which meant I could make my very own prime rib burger!

Many people might see it as sacrilege that I would take such a rich and tender cut of beef and grind it up. Well those people aren't doing noREEATS where I can't make the same burger more than once all year long. Also I got …

For our annual Oscar party this year, I wanted to make use of the kazillion mini-mason jars that are always clinking and tumbling around my cupboards and just calling out to be made into something pretty and delicious. So I decided on mini dulce de leche cheesecakes, mini coconut cream pies and trifles in a jar, with some s'mores on a stick on the side. Handy-dandy, individual, no-cook, make-ahead desserts that were hopefully gonna simplify my life and delight my guests. Assemble and chill; perfect for my busy weekend.